Recipe: Italian Macaroni and Cheese (using Italian sausage, mushrooms, peppers, Monterey

Italian Macaroni and Cheese (using Italian sausage, mushrooms, peppers, Monterey Jack, parmesan)
rec.food.recipes/Jen Stuart/1999

9 oz elbow macaroni
3/4 lb mild or hot Italian sausage
2 tablespoon butter or margarine
1 large onion chopped
2 cloves garlic, minced
1 large chopped red/green peppers
1/2 lb thinly sliced mushrooms
1/4 cup flour
2 cup milk
1 1/2 teaspoon oregano
1 1/2 teaspoon dry basil
1/2 teaspoon salt
3/4 cup Parmesan
1 1/2 cup shredded jack cheese

Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat until well browned. Lift out sausage from the frying pan with a slotted spoon and set aside. Discard all but 2 Tbsp drippings.

Into the drippings, add the butter and onion and cook, stirring until onion is limp. Add the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates. Stir in the flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce. Continue cooking and stirring until sauce thickens, about 3 minutes. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat.

Place half of the macaroni mixture in a buttered 2-1/2 quart baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese.

Bake uncovered in a 400 oven for 20 minutes or until the cheese is bubbly and center is hot.